#capecod life

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Whole grain vegan cranberry-nut toast with strawberry yogurt and warmed Maine blueberries! I have enough frozen blueberries to last me through the winter I think — we’ll see! #eatsbyemb

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First egg in a bit since I’ve been eating mostly vegan these days! Egg cooked in spiralized sweet potato on a bed of baby spinach and sprouts with red onion and capers plus sliced apple.

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Sweet and savory vegan tacos on corn tortillas for breakfast! One with chocolate yogurt, banana, chia seeds, coconut flakes and roasted cacao nibs. The other, sprouts, black beans, avocado and red onion.

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I celebrated Halloween this weekend with some blood and guts cupcakes topped with severed fingers and eyeballs! They’re chocolate cake with raspberry buttercream. Did you make any Halloween treats?

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Vegan 12-grain lunch toast two ways: first grape jelly, avocado, red pepper flakes, paprika and pumpkin seeds, next with raspberry jelly, pumpkin butter, apple, cinnamon, coconut flakes and roasted cacao nibs.

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Four-ingredient vegan mini pancakes for breakfast! Made with rolled oats, banana, almond milk and baking powder — so simple! Topped with chocolate yogurt and roasted cacao nibs.

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More vegan tacos! Garlic roasted acorn squash on corn tortillas with alfalfa sprouts, black beans, avocado, red onion and capers.

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Do you like breakfast that tastes like dessert? Try these vegan peanut butter and banana chia-oats! Topped with chocolate yogurt, more peanut butter and banana, roasted cacao nibs and coconut flakes!